What do you consider to be a comfort food? What puts a wide smile on your face at that first bite? Do you prefer it made for you or like to make it for yourself? Porcini mushroom risotto was not my first choice for a comfort food and to be honest it still is not, even though I do enjoy it. However, I found comfort while preparing it. Let me explain.
I had gone almost 6 months without making any content because I was in the middle of a major life transformation; If I can call it that without getting into the details. At first, I used the excuse “I am in the middle of moving house so I need time to pack and unpack my props and whatnot”. But after moving, I later told myself I still didn’t have the proper countertop to set up for the videos.
It then dawned on me that I felt a pang of immense guilt for not having created content this whole time and seemingly needed an acceptable excuse to ease that guilt. This thought later spiraled into my acceptance of the fact that I needed a break from everything and that was okay. So where does this risotto with porcini mushrooms recipe come into play?
Well, I needed to feel like I cared for myself again. I needed to not just eat a quick serving of sauteed broccoli with lemon served with breaded chicken and spinach oven-baked cutlets for the 3rd time this week! So I chose to make the risotto with porcini mushrooms because it somehow embodied the heaviness I felt inside, the intense emotions I could not describe while the creaminess was much like the mask I wore every day to avoid dealing with everything.
Yes, I know it is a little odd how I describe that but how this turned into my ‘comfort food’ was in the cooking journey and not the risotto. So there I was in the kitchen with my mind shut to everything and everyone else. Choosing to be wholly present while preparing this porcini risotto. There was no background music as I tuned into the sound of every crispy-sounding chop of the onions. To the chewy yet rubbery texture of the porcini mushrooms.
The bubbly noise from the bottle as the olive oil drizzled into the pan and listened for that first sizzle as the onions came in contact with the heated pan. I chose to face and acknowledge all the emotions I had tried to drown out these past 4 difficult years. Never did I think that my life-altering aha moment would come to me during those 25 minutes while stirring away at my creamy risotto with porcini mushrooms. And there you have it.
How to Make Porcini Mushroom Risotto
Making risotto with porcini mushrooms is as easy as making these other risotto recipes which I hope you will attempt and let me know how it goes.
Step 1: Prepare the Porcini Mushrooms
Pour hot water over the porcini mushrooms, cover, and leave to soften for about 10 minutes.
A contentious debate is whether to use the water from the simmered porcini mushrooms or not. I use it as it adds to the intensity and flavor of the porcini risotto.
Step 2: Cook the Risotto
Bring the vegetable stock to a boil.
Very finely chop the onions. Heat the frying pan, drizzle in the oil then tip in the onions to slowly soften over low heat.
Once the onions are translucent and soft, add the rice to toast with the onions
Pour in the wine and stir through the rice until dissolved
Pour a few ladlefuls of the veggie stock into the risotto and toss in some parmigiano reggiano rinds if using. Leave the heat on high and keep stirring.
Step 3: While the Risotto Cooks, Do This …
Check to see if the porcini mushrooms have softened. If they have, use a sieve or kitchen tong to remove them from the water.
You can add the water used to soften the porcini mushrooms into the risotto for deepened flavor. Or you can discard it.
Add the chopped porcini mushrooms to the risotto after 15 minutes then let that cook a further 7 minutes or until it is al dente. Remember to add the vegetable stock as you go (only adding more once the previously added ladelful has been absorbed and the rice is not ready) and keep stirring.
Switch off the heat and sprinkle in the grana padano cheese, stir through and add a knob of butter for an even smoother finish.
Porcini Mushrooms FAQ
What Is Porcini Mushroom Risotto?
Porcini mushroom risotto is a risotto that has been cooked using vegetable stock, porcini mushrooms, and grated parmigiano reggiano, parmesan or grana padano cheese.
What to Serve With Porcini Mushroom Risotto?
Risotto with porcini mushroom is a main course and could be served with a crisp white wine which can also be used to cook the risotto.
What Is Wild Mushroom Risotto?
Wild mushroom risotto is a risotto that has been cooked using wild mushrooms such as porcini.
What Are Porcini Mushrooms?
Porcini are wild mushrooms notably known for their intensely rich, meaty, nutty, and earthy. aroma
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Porcini Mushroom Risotto
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Loading...A rich and creamy risotto made with intensely flavoured porcini mushrooms and grana padano cheese and optionally finished with a knob of butter for an even smoother finish.
Ingredients
- 10g Porcini mushrooms
- 1 litre of water plus 1 vegetable stock cube or 1 litre of Vegetable stock
- Olive oil
- 2 tablespoons worth of brown onion
- 150g arborio rice
- 50ml white wine
- 50g grated grana padano
- Grana padano rind (optional)
- 1 knob of unsalted butter
- salt to taste
Instructions
Prepare the Porcini Mushrooms
Pour hot water over the porcini mushrooms, cover to soak for about 10 minutes or until soft.
Cook the Risotto
Bring the vegetable stock or water (if using a stock cube) to a boil.
Very finely chop the onions. Heat the frying pan, drizzle in the oil then tip in the onions to slowly soften over low heat.
Once the onions are translucent and soft, add the rice to toast with the onions for about 1 minute
Pour in the wine and stir through the rice until dissolved
Pour a few ladlefuls of the veggie stock and toss in some grana rinds if using. Have the heat on high and keep stirring.If you are using water and a vegetable stock cube, you can add the stock cube directly to the rice and pour water over it. Or add it to the boiling water.
While the Risotto Cooks, Do This ...
Check to see if the porcini mushrooms have softened. If they have, use a sieve to separate them from the water.
You can add the water used to soften the porcini mushrooms into the risotto for deepened flavor (incase you do, keep in mind that you might not need all the veggie stock you had prepared). Or you can discard it.
After 15 minutes of cooking the risotto, add the chopped porcini mushrooms and salt to taste, then let that cook a further 7 minutes or until it is al dente. Remember to add the water/ vegetable stock as you go and keep stirring.
Switch off the heat and sprinkle in the grana padano cheese, stir through and add a knob of butter for an even smoother finish.
Serve
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